New Year's Eve provides a reason to party, and what fun that twice a year we mark the beginning of the year - this is how we can "fix" what we promised ourselves in September, on Rosh Hashanah.
As a magician, the tradition of New Year's Eve celebrations is actually a very long working day, and when the countdown begins and the clock shows midnight, the champagne bottles are opened to customers and the fireworks I replace with butterflies in the stomach, the excitement and adrenaline of the service.
For those looking to celebrate New Year's Eve in a slightly different, more intimate atmosphere, this can be an opportunity to stay home, be together truly and without distractions and indulge in recipes for slightly unconventional opening dishes, which are fun and delicious to celebrate the opening of the year.
Along with the food, of course, you will also want to drink, and in a "cocktail party" (like a meal) you also need to plan the alcohol correctly and gradually, according to the development of the evening.
For starters I recommend a glass of cold rosé from Estate Dalton Winery, a fruity wine that blends great with the dishes, or the rosé from Barbados Winery, which is a light and young wine.
For a midnight kiss, obviously you need good champagne or sparkling wine.
Here I recommend three interesting and different options: Cava 'Ferriol', Covides, a nice and inexpensive cava;
Cavalieri Dei Maschio, Extra Dry Prosecco, Dry and Fun Prosecco;
And of course great champagne like Bonnet Alexandre, Brut Reserve Grande.
Later in the evening you will move on to cocktails, two of which I have prepared for you right here.
Whatever you choose to spend the eve of the new civil year - wish you a wonderful 2022, full of good beginnings for life.
Dough for tartlets
Materials:
250 grams of butter
200 grams of powdered sugar
500 grams of flour
4 tablespoons cold milk
4 egg yolks
Pinch of salt
Mix the butter and sugar into a crumbly mixture, add the rest of the ingredients, roll out for a few minutes and refrigerate for at least an hour.
Transfer the dough to molds, fasten to the sides, prick the dough slightly with a fork and place in the refrigerator for another half hour.
At the end of cooling, bake the dough for 10 minutes at 180 degrees.
Red tuna tartlet
Materials:
A piece of red tuna cut into small cubes
For July:
2 egg yolks
1 teaspoon mustard
Pinch of salt
1 small chopped red / green chili
1 tablespoon chopped green onion
1 tablespoon chopped coriander
2 cloves crushed garlic
1/2 cup canola oil
1/4 cup olive oil
30 grams of lemon juice
1 teaspoon soy
Wasabi (for decoration)
Whisk the egg yolks, mustard, garlic and salt well in a hand blender, slowly add the oils and continue to whisk until smooth.
Add the lemon, whip again and mix with the chili, green onion and cilantro.
Mix the tuna cubes with the aioli spread and soy sauce, fill the tartlets and garnish with flowers and wasabi dots.
Potato tartlet and gouda cheese
Materials:
2 medium potatoes boiled, peeled and cut into cubes
3 tablespoons fresh ricotta cheese
1 tablespoon chopped chives
1 cup finely chopped parsley leaves
3 tablespoons olive oil
1 teaspoon capers
1 teaspoon mustard granules
Salt
White pepper
Grated Gouda cheese (for garnish)
Simply mix all the ingredients together and fill the tartlet.
At the end, grate generously over the gouda cheese.
Fresh pea tartlet
Assaf Carla,
Materials:
1 pack of cream cheese (cream)
5 chopped anchovies
1 pack of fresh peas (pods)
Coarse salt
Silver basket flowers (for decoration)
Mix the cream cheese well with the anchovies.
Dip the peas in boiling water for a minute, remove the peas from the pods and peel them.
Fill the tartlet with the cheese and the anchovies, place the peas on top and sprinkle with coarse salt (very little, the anchovies are salty).
When finished, decorate with the silver basket flowers.
Mushroom Doxel Tartlet
The
materials:
1 very finely chopped onion
1 clove finely chopped garlic
1 packet of diced champignon mushrooms
100 grams of cold butter
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon chopped parsley
Parmesan carvings (for decoration)
Fry the onion in butter until it evaporates, add the garlic and after 3-2 minutes also the mushrooms and spices.
Cook until no liquid remains, remove from the heat and refrigerate.
Add the chopped parsley, fill the tartlet with the mixture and garnish over the Parmesan carvings (which are made with a peeler).
Tuna skewer and black radish
Materials:
A slice of fresh tuna cut into cubes
100 grams of roasted sesame seeds
1 thinly sliced black radish
Chives sprouts (for decoration)
For the sauce:
1 tablespoon sesame oil
1 tablespoon soy
1 tablespoon yuzu
Mix the sauce ingredients well, brush the tuna cubes and sprinkle with sesame seeds.
Put a piece of radish on a skewer, place a cube of tuna on the skewer and close with the other end of the radish, so that a kind of "radish bowl" is formed on which the tuna cube is placed.
When finished, garnish with chives.
Pea soup and whipped cream
Materials:
2 cups soaked or frozen peas
1/2 chopped onion
2 cloves of garlic slices
1 tablespoon dry thyme
Olive oil
Fresh cream
A handful of chopped chives
Salt
pepper
Fry the garlic and onion in a saucepan with a tablespoon of oil for two minutes.
Add the peas, cover with water and bring to a boil.
Cook for 20 minutes from the moment of boiling and grind in a blender until creamy.
Pour into glasses and add to each cup a teaspoon of whipped cream and chopped chives.
Crostin Dennis, Asparagus and Avocado
Materials:
5 slices of toasted brioche bread, cut into narrow rectangles (crostins)
1 fresh (small) Dennis fillet, cut into small cubes
Avocado
Olive oil
A little lemon juice
Salt
Chives sprouts (for decoration)
Grind the avocado with the olive oil, lemon juice and salt until smooth.
Pour the cream over the crostins, arrange the denise cubes on top and garnish with chive sprouts.
Spicy popcorn
Materials:
1 packet of salted popcorn for micro / popcorn that you make yourself
1 tablespoon smoked paprika
1 teaspoon ground chili
1 tablespoon olive oil
1 teaspoon black pepper
1 tablespoon dried coriander
Simple and easy: mix the popcorn with all the spices - and serve.
Strawberry and mascarpone tartlet
The
materials:
1 packet of diced strawberries
Small Louisa leaves (for decoration)
For the mascarpone cream:
3 egg yolks
60 grams of sugar
Finely chopped lemon zest from one lemon
350 grams of mascarpone
1 teaspoon lemon juice
1/2 vanilla stick
Whisk the egg yolks and sugar until light.
Mix the cheese, lemon zest, vanilla stick and lemon juice separately and connect the two masses.
Fill the tartlet, place the strawberry cubes on top and garnish with the louise leaves.
Red grapefruit mojito
Materials:
40 ml sugar syrup
40 ml of squeezed lemon juice
80 ml white Nagrita rum
1/2 grapefruit cut into slices (with the peel)
Juice from 1/2 grapefruit
soda
Brown sugar
2 stalks of thyme
Ice cubes
Start making sugar syrup: Boil a glass of water, a glass of sugar and a thyme stalk until a thick syrup forms.
Now, for the cocktail.
Take two bowls, in one water and in the other brown sugar, dip the rim of the glass in water and then in the bowl of sugar so that the rim is coated with sugar.
Fill the glass with ice, add the second thyme stalk and 2/3 grapefruit slices.
Add the grapefruit juice, sugar syrup, rum and lemon, mix and fill to the brim with baking soda.
Pear and cinnamon gin
Materials:
40 ml Hendrick's gin
80 ml of tonic or soda water
40 ml pear juice
20 ml lemon juice
20 ml sugar syrup
1 teaspoon flat cinnamon
A glass of ice cubes
Pear slices without seeds (it is recommended to drip a little lemon juice, so that they do not turn black)
2 cinnamon sticks
Prepare the sugar syrup as in the previous recipe, and instead of the thyme put a cinnamon stick.
Take two bowls, in one water and in the other white sugar with cinnamon, and dip the rim of the glass in water and then in the mixture of sugar and cinnamon so that the rim is coated in them.
In a blender, grind the gin with the sugar water, lemon, tonic and pear juice - and pour into a glass.
Add the pear slices and the second cinnamon stick for garnish.
shishabat@israelhayom.co.il
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